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5 from 4 votes

Lamb Kofta with Yogurt Sauce

These tasty Middle Eastern Lamb Kofta meatballs are so delicious! With fresh ingredients like mint and parsley, it's a great recipe to enjoy!
Prep Time10 minutes
Cook Time6 minutes
Passive Time30 minutes
Total Time46 minutes
Servings: 12 koftas
Author: Francine Lizotte
Course: Appetizers, BBQ - Grilling, Main Course
Cuisine: Middle-East
Keyword Dairy Free, Easy Recipe, Gluten Free, Lamb, Light Meal, Low Sodium/No Sodium, Lunch

Ingredients

KOFTA

  • 1 lb. (500g) ground lamb
  • 1/2 cup white onions, finely chopped
  • 2 large cloves garlic, pressed
  • 1 tbsp. fresh mint, chopped tips & tricks
  • 1 tbsp. fresh parsley, chopped tips & tricks
  • 2 tsp. ground cumin
  • 1 tsp. mild paprika
  • 1/4 tsp. cayenne pepper, or to taste
  • freshly ground black pepper, to taste (I always use mixed peppercorns)
  • ground Himalayan pink salt, to taste
  • olive oil, for brushing meat plus coating baking sheet and griddle tips & tricks

YOGURT SAUCE

  • 1/2 cup plain yogurt
  • 1 tbsp. tahini see Recipe
  • 1/2 tbsp. freshly squeezed lemon juice tips & tricks
  • 1 tsp. mint leaves, finely chopped tips & tricks
  • freshly ground black pepper, to taste (I always use mixed peppercorns)
  • 1/2 tsp. ground cumin

Directions

KOFTA

  • In a bowl, combine all the ingredients.
  • Roll the lamb mixture to the size of a golf ball then flatten them down to about ½-inch thick. Place the patties on a baking sheet greased with oil.
  • Brush oil on them, loosely cover and refrigerate for 30 minutes.
  • Heat a griddle pan on medium-high heat and when hot, cook the koftas for 3 minutes per side
  • Serve with flatbread and yogurt sauce or on sliders with yogurt sauce and muhammara.

YOGURT SAUCE

  • In a small bowl, combine all the ingredients, stir, taste & adjust. Cover and refrigerate until ready to serve, about 30 minutes.